Italian Veal Stew | America's Test Kitchen

Ingredients

• 2 pounds boneless veal shoulder roast , trimmed and cut into 1-inch pieces
• Salt and ground black pepper
• 3 tablespoons olive oil
• 2 medium onions , cut into 1/2-inch dice
• 2 medium carrots , peeled and cut into 1/2-inch dice
• 2 medium celery ribs , cut into 1/2-inch dice
• 6 medium garlic cloves , minced or pressed through a garlic press (about 2 tablespoons)
• 2 tablespoons unbleached all-purpose flour
• 3/4 cup dry white wine
• 1 1/2 cups low-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes , drained
• 2 bay leaves
• 1 large garlic clove , minced or pressed through a garlic press (about 1 1/2 teaspoons)
• 2 teaspoons lemon zest , minced
• 1/4 cup fresh parsley leaves , minced